russian

Pearl Barley Risotto Style With Beef and Mushrooms

This simmered dish pairs pearl barley, dry with beef broth, low sodium, beef sirloin, diced and button mushrooms, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

60 g Carbohydrates

26 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

63g pearl barley, dry 223 kcal
407g beef broth, low sodium 24 kcal
127g beef sirloin, diced 178 kcal
145g button mushrooms, sliced 32 kcal
63g onion 25 kcal
7g garlic 10 kcal
9g sunflower oil 80 kcal
9g butter 65 kcal
9g Dijon mustard 6 kcal
5g fresh dill 2 kcal
1g black pepper 2 kcal

Cooking instructions

pearl barleybeef broth
Rinse barley. In a saucepan, simmer barley in broth until tender and creamy, 28-35 minutes, stirring occasionally (add a splash of water if needed).
onionsunflower oil
Meanwhile, heat oil in a skillet. Brown the beef 3-4 minutes, then add onion and cook 3 minutes.
button mushrooms
Add mushrooms and cook 5-6 minutes until they give up liquid and begin to brown.
garlicDijon mustard
Stir garlic and mustard into the skillet for 30 seconds.
pearl barleybutterfresh dillblack pepper
Fold cooked barley into the skillet. Add butter and dill, season with pepper, and adjust salt to taste.
Serve hot.